Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground black pepper
  • ½ cup shredded carrots
  • ½ cup frozen yellow corn
  • 3 green onions (sliced (white bottoms and green tops divided))
  • 6 cups chicken broth
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 4 lightly beaten eggs
  • 1/4 teaspoon Turmeric (optional, for color)

Instruction

  • In a large stock pot, heat olive oil over medium high heat.
  • Flavor the oil with the garlic, ginger and ground black pepper. (About 1 minute)
  • Add the carrots, corn and white part of the green onions and cook for about 3 minutes or until fully cooked and tender.
  • Add the chicken broth and simmer for about ten minutes.
  • In a small bowl, whisk together the cornstarch and water and slowly pour into soup. Allow to thicken, stirring constantly. Remove from heat once desired consistency is reached.
  • Create a “whirlpool” in the stock pot by gently stirring the soup in a clockwise motion.
  • Slowly pour the beaten eggs into the whirlpool and use chopsticks to help separate the egg stream.
  • Allow the eggs to cook and set in the hot broth for a few minutes.
  • Top with green onion tops and serve.